This is a very simple, yet flavorful potato dish made with just a few ingredients, lots of fresh cilantro, ginger, and a little spice. It’s one of those everyday recipes I make often in my kitchen. You can enjoy it as a side dish, have it as a snack, or even roll it up in a roti for a quick and satisfying meal. Easy home cooking doesn’t have to be complicated, just fresh ingredients and comforting flavors. Simple ingredients, easy cooking, and so much flavor.
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
Servings 4
Ingredients
2cupsboiled, peeled potatoes (aloo), sliced lengthwise(Potatoes should be firm—do not overcook)
2tbspoil
1tbspcumin seeds (jeera)
¼tbspasafetida (hing)
2tbspthinly sliced ginger (adrak)
2green chilies, thinly sliced lengthwise
1tbspsalt
1tbsplemon juice
½cupchopped fresh cilantro (hara dhania)
Instructions
Heat the oil in a wide, flat frying pan over medium heat.
Add the cumin seeds; they should crackle right away.
Add the asafetida and stir briefly.
Add the potatoes and spread them out evenly in the pan. Sprinkle the salt
over the potatoes.
Roast the potatoes until they start picking up a light golden color.
Add the ginger and green chilies, spreading them evenly. Cook for a few
more minutes, gently turning the potatoes so they don’t break.
Once the potatoes look slightly crispy, add the cilantro and mix gently. Cook
for 2–3 minutes, until the cilantro softens and coats the potatoes.
Finally, sprinkle the lemon juice and give it a gentle mix.
Notes
Potatoes should be boiled just until tender and still firm. Overcooked potatoes may break while stirring.
Use a wide, flat pan so the potatoes roast evenly and get a light golden color.
Adjust green chilies according to your spice preference.
Fresh cilantro and ginger are key to the flavor-do not skip or reduce them.
This dish pairs well with roti, paratha, or can be enjoyed as a light snack.
Frequently Asked Questions (FAQs)
1. Can I use leftover boiled potatoes for this recipe?
Yes, leftover boiled potatoes work well as long as they are firm and not mushy. Slice them gently before cooking.
2. Can I skip asafetida (hing)?
You can skip hing if needed, but it adds a subtle flavor. If you are gluten-sensitive, make sure to use gluten-free hing or omit it.
3. How spicy is this dish?
This dish is mildly spicy. You can reduce or increase the number of green chilies based on your taste.
4. Can I make this dish ahead of time?
It tastes best when served fresh, but you can prepare it a few hours ahead and gently reheat it in a pan before serving.
5. Can I use dried cilantro instead of fresh?
Fresh cilantro is highly recommended for the best flavor. Dried cilantro will not give the same freshness.
6. How can I serve this dish?
You can serve it as a side dish, enjoy it as a snack, or roll it into a roti for a quick and satisfying meal.
Stuffed Parathas Made Easy Aloo Potato Gobhi Cauliflower
I am truly excited! Stuffed parathas sound difficult to make and time consuming andhonestly, they are. They’re one of the most loved Indian breads, but making the doughand rolling the parathas is the part that creates the most work, the most mess, and themost cleanup.That’s why I’ve been experimenting with easier ways to make them while keeping thetaste true to the original. You can even call it semi-homemade because I’m using store-bought uncooked rotis. I was so happy and surprised when I came up with this quick,simple method. In the end, your own finishing touch makes all the difference!Today, I am sharing recipes for two different parathas:Aloo (Potato) Paratha — my favorite classicGobhi (Cauliflower) Paratha — my husband’s favoriteThis recipe will make 2 parathas — one of each.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 2parathas
Ingredients
Aloo Paratha
Ingredients
2 Uncooked Rotis (available at Indian stores)
For filling
½cupboiled and mashed potatoes
¼teaspooncumin seeds
1/2teaspooncoriander powder
¼teaspoondry mango powder
A pinch of asafetida
¼teaspoonsalt
¼teaspoonfinely grated ginger
½teaspoonfinely chopped green chili (adjust to taste),or ¼ teaspoon red chili powder
1tablespoonfinely chopped cilantro
2teaspoonsoil to cook the paratha
Gobhi (cauliflower) Paratha
Ingredients
2UncookedRotis (available at Indian stores)
½cupgrated cauliflower (Gobhi)
2tablespoonsof boiled mashed potatoes (to help hold the filling)
½teaspooncumin seeds
1teaspooncoriander powder
¼teaspoondry mango powder
A pinch of asafetida
¼teaspoonsalt
¼teaspoonfinely chopped ginger
½teaspoonfinely chopped green chili (adjust to taste),or ¼ teaspoon red chili powder
1tablespoonfinely chopped cilantro
2teaspoonsoil
Instructions
Prepare the filling:
Mix all the ingredients together. Taste and adjust the salt. If filling seems too dry add 1spoon of water.
Lightly cook the rotis:
Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.Place them on a plate.
Assemble the paratha:
On one roti (cooked side up), spread the potato filling evenly. The filling should not be too thick. Place the second roti on top with the cooked side facing down.
Cook the paratha:
Heat the skillet to medium-high. Transfer the prepared paratha to the skillet. Cook on both sides using about 1 teaspoon oil per side.Press gently with a spatula and cook until golden brown and crispy. These come out looking just like traditional aloo parathas — crispy, hot, and delicious.They taste best when served hot!
Gobhi (cauliflower) Paratha
Prepare the filling:
Grate the cauliflower finely. Add the mashed potatoes and mix well, this helps bind the loose cauliflower.
Mix in all remaining ingredients. Taste and adjust the salt.
If filling seems too dry add 1 spoon of water
Lightly cook the rotis:
Heat a flat skillet over medium heat. Cook each roti on one side only for about 30 seconds.Remove and set aside.
Assemble the paratha:
Place one roti on a plate with the cooked side facing up.Spread the cauliflower-potato filling evenly in a thin layer.Place the second roti on top with the cooked side facing down.
Cook the paratha:
Heat the skillet on medium high. Gently place the stuffed paratha on the skillet.
Cook both sides using about 1 teaspoon oil per side.
Press lightly with a spatula and cook until both sides are golden brown and crisp.
These semi-homemade Gobhi Parathas turn out wonderfully — flavorful, easy to handle, and so much simpler to prepare than the traditional method. Serve hot for the best taste!
Notes
Keep the filling layer thin to prevent tearing.
Prick the paratha lightly while cooking to avoid puffing and separation.
Always cook on medium to medium-high heat for even browning.
These parathas stay crisp and reheat well on a skillet.
I like to serve paratha spiced yogurt or pickle or just enjoy, with hot cup of tea. Thank you! Enjoy!
Frequently Asked Questions (FAQs)
1. Can I use frozen rotis?
Yes. Thaw them completely before cooking to ensure even heating and proper texture.
2. Why add potatoes to gobhi filling?
Cauliflower releases moisture while cooking. Adding potatoes helps bind the filling and prevents the paratha from separating.
3. Can I make these ahead of time?
Yes. Cook them slightly less if you plan to reheat later on a skillet.
4. Can I make them oil-free?
A small amount of oil helps create a crisp texture, but you can reduce the quantity if needed.
5. What can I serve with parathas?
Parathas pair well with spiced yogurt, pickle, butter, or simply enjoy them with a hot cup of tea.
Aloo Bhindi is a popular dish in my home, a simple yet flavorful North Indian stir-fry made with potatoes (aloo) and okra (bhindi). This vegan and gluten-free dish is spiced just right, making it a crowd-pleaser for everyone at the table.I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. It’s quick to prepare, using everyday ingredients, and the balance of spices brings out the natural flavors of the vegetables. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing.I always find that home-cooked meals are more flavorful, fresh, and nourishing, and this Aloo Bhindi is no exception. I like to serve Aloo Bhindi with dal, rice, and roti, creating a balanced and enjoyable meal.
Course Appetizer
Cuisine Indian
Keyword Masala Aloo Bhindi
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Ingredients
1½cup chopped okra
1½cup cubed boiled potatoes same size as okra
3tbsp oil divided
¼tsp mustard seed
1tsp cumin seeds
⅛tsp asafetida
2tbsp tbsp
½tsp turmeric
1tbsp ginger thinly sliced
2tsp saltadjust to taste
½ tsp red chili powderadjusts to taste
2tbsp Besan
½cup cubed tomatoes
Instructions
Wash the okra thoroughly and ensure it is completely dry. Cut the okra into ½ inch rounds.
Boil the potatoes, ensuring they are not overcooked. Peel them and cut them into pieces about twice the size of the okra.
Chop the tomatoes into pieces about the same size as the potatoes.
Heat 1 tablespoon of oil in a saucepan over low heat. Add the okra and stir-fry for about 5 minutes, until tender but still green. Remove the okra from the pan and set aside.
In the same pan, add 1 tablespoon of oil. Heat the oil until moderately hot and test the heat by adding a single cumin seed. If the seed cracks right away, the oil is ready. Add cumin seeds, mustard seeds, and asafetida. Stir, then add the potatoes and ginger, stirring for 2-3 minutes.
Stir in the spices: coriander powder, turmeric, and chili powder. Add the okra back into the pan, sprinkle with besan (gram flour) and salt. The besan helps the spices coat the okra and potatoes. Cook for 2-3 minutes over low heat.
Once the okra and potatoes are cooked through, add the chopped tomatoes and stir for a few more minutes until combined. Adding tomatoes at the end not only enhances the taste but also makes the dish vibrant and visually appealing. The Potato Okra Masala is ready and looks vibrant and colorful.
Notes
Thanks, and enjoy!
Aloo Bhindi Masala (Potato Okra): A Flavorful North Indian Stir-Fry | Manjula’s Kitchen
Introduction to Aloo Bhindi Masala
Aloo Bhindi, a delicious combination of potatoes (aloo) and okra (bhindi), is a beloved North Indian stir-fry that’s both vegan and gluten-free. This dish is spiced to perfection, with everyday ingredients that enhance the natural flavors of the vegetables. It’s a simple, quick, and nutritious meal that’s perfect for any day of the week. With tender okra, perfectly boiled potatoes, and a blend of spices, Aloo Bhindi makes a great accompaniment to dal, rice, or roti.
Cultural and Traditional Importance
Aloo Bhindi is a common dish in many North Indian households. Its simplicity and ease of preparation make it a staple for busy weeknights, while its flavorful spices and colorful presentation make it special enough for family gatherings. In India, meals often feature a variety of dishes to balance textures and flavors, and Aloo Bhindi is frequently paired with lentils like Dal Tadka and breads like Roti for a wholesome and complete meal.
Cooking Aloo Bhindi at home not only allows for fresher ingredients but also ensures that the dish is prepared exactly to your taste. With the addition of besan (gram flour) and tomatoes, this dish becomes both hearty and vibrant, appealing to everyone at the table.
Recipe Variations from Manjula’s Kitchen
While Aloo Bhindi Masala is a popular dish on its own, you can explore other similar stir-fry recipes or variations with different vegetables from Manjula’s Kitchen:
Aloo Gobi: A stir-fry made with potatoes and cauliflower, flavored with similar spices, making it a close cousin to Aloo Bhindi.
Bhindi Masala: A more saucy version of okra, cooked in a spiced tomato gravy, offering a different take on okra dishes.
Aloo Baingan: A tasty variation that combines potatoes with eggplant, cooked in a similar blend of spices.
Baingan Bharta: A roasted eggplant dish that pairs well with Aloo Bhindi as part of a larger spread.
Health Benefits and Dietary Considerations
Aloo Bhindi is not only flavorful but also packed with nutrients. Okra is rich in vitamins A and C, fiber, and antioxidants, while potatoes provide potassium and carbohydrates, making this dish a great source of energy. The use of minimal oil and the addition of spices like cumin, coriander, and turmeric add both flavor and health benefits, with turmeric known for its anti-inflammatory properties.
This recipe is naturally gluten-free and vegan, making it suitable for a variety of dietary needs. For a lower-carb option, you can reduce the amount of potatoes or substitute them with sweet potatoes or other root vegetables. Besan (gram flour) adds a touch of protein and helps the spices adhere to the vegetables, making the dish even more satisfying.
Serving Suggestions
Masala Aloo Bhindi can be enjoyed as a side dish or as the main course. It pairs perfectly with Indian breads like roti, paratha, or even naan. For a more complete meal, serve it alongside Jeera Rice and a cooling yogurt dish like Raita.
If you’re hosting a meal, Aloo Bhindi Masala makes a colorful addition to the table when paired with other Indian classics like Chole or Dal Fry. The vibrant colors and bold flavors of these dishes create a well-balanced and satisfying meal that’s sure to impress.
Conclusion
Aloo BhindiMasala is a simple, flavorful, and nutritious dish that can be prepared quickly with everyday ingredients. Its combination of tender potatoes, crisp okra, and aromatic spices makes it a versatile meal option that’s both comforting and satisfying. Whether you’re serving it as part of a traditional Indian meal or enjoying it as a standalone dish, Aloo Bhindi is sure to become a favorite in your home. Try this recipe today and bring the taste of North Indian home cooking to your kitchen.
Frequently Asked Questions (FAQs)
How can I prevent okra from becoming slimy?
To prevent sliminess, make sure the okra is thoroughly dry before cooking. Frying the okra over low heat without covering the pan also helps to keep the texture crisp.
Can I substitute potatoes with another vegetable in this recipe?
Yes, you can substitute potatoes with sweet potatoes, carrots, or even eggplant for a different take on the dish.
What are some variations of Aloo Bhindi I can try?
You can try Aloo Gobi or Bhindi Masala for similar stir-fried dishes that use different vegetables or a saucy variation.
How should I serve Aloo Bhindi?
Masala Aloo Bhindi pairs wonderfully with roti, paratha, or naan. It can also be served with rice and a cooling raita for a complete meal.
Is this dish suitable for vegans and those on a gluten-free diet?
Yes, Aloo Bhindi is naturally vegan and gluten-free, making it a great choice for those with dietary restrictions.
Mixed Dal Dosa is a simple and nutritious flatbread that doesn’t require fermentation. This high-protein dosa is made from a blend of various lentils (dal), which are soaked and ground into a smooth paste. A few spices enhance the flavors, and the dosa is cooked on a hot skillet until it’s crispy and golden. These dosas are not only high in protein but also vegan and gluten-free, making them a healthy choice for everyone.These protein-rich mixed dal dosas are incredibly versatile. They’re perfect for a healthy breakfast, but they can also be enjoyed at any meal—lunch, dinner, or even as a snack. Serve them with your favorite chutney, a comforting soup, or your choice of vegetable dish to complete the meal.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 6Dosa
Ingredients
¼cupmoong dal
¼cupwashed moong dal
¼cupwashed urad dal
¼cupred lentil
1green chili choppedoptional
¼pieceginger chopped
½tspcumin seeds (jeera)
¼tspblack pepper
⅛tspasafetida (hing)
½tspsalt (adjust to taste)
4tbspoil
Instructions
In a bowl mix all the dal, wash them changing water 2-3 times. Soak dal in four cups of water for 6-8 hours.
Drain the water. Blend the lentils (dal) with green chili and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
Place a non-stick skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
Pour about ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the dosa using a flat spatula.
Press the dosa lightly with the spatula all around to ensure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
Repeat for the remaining dosas.
Notes
Notes: If you are on a gluten-free diet, be aware that asafetida (hing) in powder form is often not gluten-free. In that case, you may want to avoid using asafetida.Serving suggestionServe dosas with any chutney, such as tomato chutney, peanut chutney or cilantro chutney, or chutney of your choice.You can also serve them with samber (a south Indian style dal) or your choice of soup.For a creative twist, you can use these dosas to make delicious wraps, commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go. You can even make these dosas in advance, then reheat them over a skillet to restore their crispness.For a creative twist, you can use these dosas to make delicious wraps. Make the dosas slightly thicker so they stay soft; these wraps are commonly known as frankies or kathi rolls. Simply wrap some vegetables or salad inside the dosa for a wholesome and satisfying meal on the go.
Introduction to Mixed Dal Dosa
Mixed Dal Dosa is a wholesome, protein-rich flatbread that’s not only easy to make but also doesn’t require the traditional fermentation process. Made from a blend of various lentils, this dosa is packed with plant-based protein, making it a great meal option for anyone looking to boost their protein intake. Lentils like moong dal, urad dal, and red lentils are soaked, ground into a smooth batter, and spiced to create a savory and crispy dosa. The best part? This dosa is both vegan and gluten-free, catering to various dietary preferences while still delivering great taste and texture.
Cultural and Traditional Importance
Dosas are a staple in South Indian cuisine, traditionally made from fermented rice and lentil batter. However, the Mixed Dal Dosa offers a quicker alternative without the need for fermentation, making it an ideal choice for those who are short on time. Lentils are a common ingredient in Indian cooking, celebrated for their versatility and nutritional value. By using a variety of dals, this dosa provides a range of nutrients, especially plant-based proteins, making it a go-to dish for breakfast, lunch, dinner, or even as a snack.
The beauty of Mixed Dal Dosa lies in its simplicity and adaptability. It’s a great way to incorporate different types of lentils into your diet, each contributing its unique flavor and health benefits. Traditionally served with chutneys and sambar, this dosa has found a place in modern kitchens due to its quick preparation and nutritious profile.
Recipe Variations from Manjula’s Kitchen
While Mixed Dal Dosa is delicious and nutritious on its own, there are several other similar dosa and pancake recipes available on Manjula’s Kitchen that you can explore for variety:
Moong Dal Dosa: Another high-protein dosa made primarily from moong dal, offering a lighter alternative.
Besan Chilla: A savory pancake made with gram flour (besan), perfect for a quick, protein-packed breakfast.
Rava Dosa: A crisp and delicate dosa made with semolina, for those who prefer a thin and crunchy dosa.
Oat Dosa: Similar to Mixed Dal Dosa, Instant Oat dosa is an easy recipe that is perfect for busy families.
Health Benefits and Dietary Considerations
The Mixed Dal Dosa is packed with nutrients, especially protein, making it a great option for those following a vegetarian or vegan diet. Lentils are an excellent source of protein, fiber, vitamins, and minerals, contributing to overall digestive health and maintaining energy levels throughout the day. By using a variety of dals, you’re also ensuring that you get a broader range of nutrients in every dosa.
Additionally, this recipe is gluten-free, making it suitable for those with gluten sensitivities or anyone on a gluten-free diet. If you’re strictly gluten-free, it’s important to note that asafetida (hing) often contains gluten, so be sure to use a gluten-free version or skip it altogether.
Serving Suggestions
Mixed Dal Dosa can be served with a variety of chutneys to complement its savory flavors. Here are a few chutney options from Manjula’s Kitchen that pair well with the dosa:
Tomato Chutney: A tangy and slightly sweet chutney that adds a fresh burst of flavor.
Cilantro Chutney: A classic chutney with refreshing cilantro and a hint of spice.
Peanut Chutney: A creamy and nutty chutney that pairs wonderfully with the crispy dosa.
For a complete meal, serve Mixed Dal Dosa with Sambar or a comforting soup. Another creative twist is to use the dosa as a wrap, filling it with vegetables, paneer, or salad to create a delicious and nutritious frankie or kathi roll. The dosas can also be prepared in advance and reheated on a skillet, making them an excellent option for meal prep.
Conclusion
Mixed Dal Dosa is a simple yet highly nutritious meal that can be enjoyed at any time of the day. Its high protein content, along with being vegan and gluten-free, makes it a versatile option for a variety of dietary needs. Whether you’re serving it with chutney for breakfast or transforming it into a wrap for lunch, this high protein dosa will quickly become a favorite in your household. Explore the other dosa recipes on Manjula’s Kitchen to discover even more delicious ways to enjoy Indian flatbreads.
Frequently Asked Questions (FAQs)
What makes Mixed Dal Dosa high in protein?
The use of multiple lentils like moong dal, urad dal, and red lentils makes Mixed Dal Dosa rich in plant-based protein, making it an excellent option for those seeking a high-protein meal.
Can I make the dosa ahead of time?
Yes, you can make the dosas in advance and reheat them on a skillet to restore their crispness. They also work well as wraps for on-the-go meals.
What are some serving options for Mixed Dal Dosa?
Serve Mixed Dal Dosa with chutneys like tomato chutney, cilantro chutney, or peanut chutney. You can also pair it with sambar or use it as a wrap filled with vegetables or paneer.
Is Mixed Dal Dosa gluten-free?
Yes, this dosa is naturally gluten-free. However, be cautious with asafetida (hing) as it may contain gluten unless specifically labeled gluten-free.
Can I adjust the spiciness of the dosa?
Absolutely! You can adjust the spice level by adding or omitting green chili and black pepper based on your preference.
Learn how to make Mixed Dal Dosa, a protein-packed, gluten-free Indian crepe made from various lentils. Perfect for a healthy breakfast or snack, this recipe is easy to prepare and loaded with nutrition.
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